This recipe makes for a quick dinner, especially on the nights of my son’s soccer games. You can have this flavorful salad on it’s own, in a croissant or on fresh rye bread.
I use a rotisserie chicken from Sobey’s. I usually grab the chipotle flavoured chicken, but the regular barbecue flavour is just as good.
4 cups chicken, cooked
1 cup mayonnaise, or greek yogurt
1 cup celery, diced
2 Tbsp dill, fresh
1 1/2 cups red grapes, quartered
2 green onions, chopped
salt and pepper to taste
1. Mix all ingredients together.
I treated myself to this wonderful sandwich today at lunch. This recipe was taken from Food and Drink magazine (compliments of the LCBO) Autumn 2007.
2 tbsp mayonnaise
2 tsp lemon juice
2 tbsp finely diced red or green onion
1 tsp drained and rinsed capers, chopped
160g can salmon, drained well
1 tbsp fresh dill
3 tbsp spreadable cream cheese
2 of your favorite buns such as panini or focaccia or 4 slices of sourdough
1. Place mayo, lemon juice, red onion, and capers in a bowl. Stir. Using a fork, mix in salmon.
2. In a separate bowl, stir dill into cream cheese. Slice buns in half horizontally. Spread bottom half of each with cream cheese. Top with salmon mixture then Arugula. Top with other half of buns to make sandwiches.